Tandoori Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: paleo
Serves: 6 servings
Ingredients
  • 4-6 chicken breasts, thighs or drumsticks (about 1.5 pounds)
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 4 tablespoons lemon juice
  • 1 teaspoon pink himalayan salt*
  • 5 whole cloves (or ¼ teaspoon ground)
  • 5 cardamom pods, use just the seeds inside the pod (or ¼ teaspoon ground)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon turmeric
  • 12 ounces plain coconut yogurt or plain Greek yogurt
Instructions
  1. Crush cloves and cardamom seeds with a mortar and pestle until fairly finely ground.
  2. Combine all ingredients except chicken in a large bowl and mix well.
  3. Lightly score chicken pieces with a knife and place in marinade.
  4. Marinate for 24 hours.
  5. When ready to cook, grill on medium-low heat for about 40 minutes turning pieces every 10 minutes until chicken reaches 165 degrees.
  6. To bake instead, preheat oven to 400 degrees. Place chicken pieces on a wire rack inside a baking sheet and bake for 20 minutes. Broil for an additional 5 minutes and check to be sure chicken is 165 degrees.
Notes
For low sodium, reduce salt to ¼ teaspoon = 139mg per serving
Nutrition Information
Calories: 187 Fat: 5g Carbohydrates: 12g Sodium: 358mg* Fiber: 4g Protein: 27g
Recipe by at https://www.cookingupclean.com/tandoori-chicken/